Difficulty: Easy

Ready in:  35 minutes

Nutritional facts (est. per serving):


35g fat

195g carb

60g protein

11g dietary fiber

Tools you will need:

Shallow dish

Non stick pan / Grill pan

Large bowl


This Box Includes:

Chicken Breast

For the dressing / marinade:

Garlic Clove
Wholegrain Mustard
Dijon mustard

Apple Cider Vinegar

Olive Oil*

Salt to Taste*

For the salad:

Cherry Tomatoes



Red Onion

Salt and Pepper to Taste*


Cooking Instructions:

1. Wash and dry the fresh produce.  Finely chop or grate the garlic.

2. Whisk dressing / marinade ingredients together to combine season with salt to taste. Pour half the marinade into a shallow dish to marinade the chicken fillets for 20 minutes (the longer, the better).  Refrigerate the reserved untouched marinade to use as a dressing.

3. While the chicken is marinating, start preparing the salad. Tear the lettuce leaves, slice the cherry tomatoes in half. Deseed the avocado and slice. Peel the onion and slice (use as much onion as you prefer).

4. Mix the salad ingredients except for the avocado slices. Whisk 2 tbsp of water into the remaining untouched marinade / dressing and drizzle over the salad. Season with salt and pepper(optional). Set aside.

5. Heat a nonstick pan over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through, around 5 minutes each side. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.  Once rested, slice into strips.

6. Divide the salad into plates, top the chicken and avocado slices. Enjoy!


Honey Mustard Chicken and Avocado Salad

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